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Close-up of golden-brown biscuit quarters and melted yellow cheddar in a chicken biscuit casserole.

Chicken Biscuit Casserole: The Ultimate Creamy Bubble-Up Comfort Bake

This Chicken Biscuit Casserole features shredded chicken in a velvety white sauce, topped with golden-brown puffed biscuit quarters and bubbling yellow cheddar cheese. A perfect, easy-to-make dinner finished with fresh parsley and black pepper.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (450g) shredded cooked white-meat chicken Rotisserie chicken works great.
  • 1 can (16 oz / 450g) refrigerated biscuit dough Cut into quarters.
  • 2 cups (225g) yellow cheddar cheese Freshly shredded for best melt.
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) chicken broth
  • 1/2 tsp (3g) garlic powder
  • 1 tsp (2g) black pepper flakes Divided use.
  • 2 tbsp (10g) fresh parsley Finely chopped.

Equipment

  • 1 9x13 inch rectangular glass baking dish Essential for even heat distribution.
  • 1 Large saucepan Used for making the creamy roux-based sauce.
  • 1 Whisk To ensure a smooth, lump-free sauce.
  • 1 Kitchen Shears Fastest way to quarter the biscuit dough.

Instructions
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch rectangular glass baking dish.
  2. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells nutty but remains light in color.
  3. Slowly whisk in the milk and chicken broth. Continue whisking until the sauce thickens to a creamy consistency. Stir in garlic powder, salt, and half the pepper flakes.
  4. Mix the shredded chicken into the sauce until fully coated. Pour the mixture into the prepared baking dish.
  5. Quarter the biscuits and place them on top of the chicken. Sprinkle with 1.5 cups of cheddar. Bake for 20-25 minutes.
  6. Add the remaining cheese and bake for 5 more minutes until the biscuits are golden-brown with charred edges and cheese is bubbling. Garnish with parsley and remaining pepper.

Notes

Use a glass dish to ensure even heat distribution for the biscuits.
Shred cheese from a block for a superior melt and gooey texture.
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